In pot of boiling, salted water, blanch asparagus for 3 minutes; transfer to ice water bath. In skillet, heat 1 tbsp. EVOO over medium heat. Add panko and toast, stirring, until light golden, about 2 minutes. Transfer crumbs to medium bowl, reserving skillet; toss crumbs with cheese and lemon zest. Season scaloppine lightly on both sides. Place on work surface; top with panko mixture. Place 1 green and 1 white asparagus spear at end of scaloppine, perpendicular to meat. Roll up and secure with toothpick, threading lengthwise. In reserved skillet, heat remaining 1 tbsp. EVOO over medium-high heat. Add beef rolls and brown on all sides, 3 minutes. Lower heat, add marinara, cover and cook, until beef is just cooked through, about 3 minutes. Top with sauce.
